Quesadillas are flour tortillas cooked lightly in a frypan, and they can have any kind of filling.
I have made my own salsa, and it is so easy to do, with no chemicals which the bought ones have.
The most difficult part of making these is turning them around, when bits of the filling can fall out, however putting grated cheese around the edge could help this as it can help stick the edges together.
I decided to try Monterey Jack cheese, which some Americans rave about, however it was no different to our cheddar, so I would not go to this expense again!
Anyway, they are a lovely meal/snack and even great in lunch boxes, as they are also nice eaten cold.
: 15 minutes
: 20 minutes
: 2 quesadillas or 8 quarters
About 275 g mushrooms, mixed if possible
¼ cup shallots, chopped finely
½ cup red capsicum, chopped
1 tsp garlic, crushed
4 small (not mini) tortillas
½ cup Monterey Jack cheese (or similar), shredded
1 cup mango, diced (fresh if possible)
1½ tbsp lime juice
1 tbsp coriander, chopped
½ tbsp jalapeno, finely chopped (or red chilli)
For the salsa
For the quesadillas
Mushrooms should be cut to about this size
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